Cherries are the theme of this breakfast.
I love the fact that I can buy a bag of frozen, pitted, sweet, and dark cherries and turn them into these incredible pancakes.
Black forest pancakes with cashew cream are easy to make. They are rich, chocolaty and you get that sweet burst of goodness when you get a cherry in your bite.
Since these pancakes are such a treat on their own, I though they deserve something special to serve them with – enter cashew cream.
You need to think ahead to make this beautifully rich cream – meaning you need to soak cashews overnight.
But other than remembering to do that the rest of the process is a breeze – just blend and enjoy. And you can do that while the pancakes are cooking so you don’t have to invest extra time.
And of course you need extra cherries to serve. The more cherries the merrier, I mean the tastier 😉
I used frozen cherries straight from the freezer for the pancakes. They will cook with the pancakes so no problem there. The cherries for serving might need a little bit of help from the microwave to defrost. But don’t cook them, just gently turn them from cherry ice bombs to cherry, melt in your mouth, sweetness 🙂
Fuel Your Body, Charge Your Day
- 2 large and spotty bananas (325g peeled)
- 2 eggs
- 1 tablespoon of olive oil
- ½ teaspoon of vanilla extract
- 1 teaspoon of cinnamon
- 2 tablespoons of unsweetened cocoa powder
- 1 teaspoon of baking powder
- ½ cup of buckwheat flour
- ¾ cup of pitted sweet cherries (fresh or frozen)* plus more to serve
- cashew cream - recipe below
- Peel and add bananas to the bowl. Mash them with fork or potato masher.
- Add eggs, oil, vanilla extract, cinnamon, cocoa powder and baking powder. Whisk until smooth and frothy.
- Add buckwheat flour and gently mix it in.
- Roughly chop the cherries and add them to the batter.
- Heat good non stick pan on medium-low heat.
- Add 1 tablespoon of batter for each pancake to the pan and cook for 3-4 minutes. Flip the pancakes and cook on the other side until they are cooked through.
- Serve with cherries and cashew cream.
- 150g of cashews
- water to soak
- 5 small dates
- 1 teaspoon of lemon juice
- Add cashews to a bowl, cover with water and leave to soak overnight.
- If you are using dates that are a bit on the dry side you can soak them with cashews overnight.
- The next day drain the cashews but keep the water.
- Add cashews with lemon juice and dates to the blender.
- Add approx 150ml of the soaking water to the blender and start blending. If the mixture looks dry just add a bit more soaking water until the mixture is nicely blended and have a consistency of a thick cream.
- Cashew cream will keep in the fridge for few days.